Grilled Figs Arugula Salad with Roasted Pepper Vinaigrette

Directions

In a medium nonstick skillet, add the olive oil over medium to medium-high heat until hot.

Add the halved figs, cut side down, and cook for 3 to 5 minutes, until nicely browned.

Remove from the heat and set aside with the cut sides up.

Whisk together all the dressing ingredients in a bowl until well blended.

In a large bowl, gently toss the arugula with ⅔ of vinaigrette until well coated.

Divide the arugula among the serving plates.

Place 4 halved figs and 2 tablespoons of cheese over each bed of greens.

Drizzle with remaining vinaigrette.

Serve.